OK! Magazine UK – 22 July 2019

WWW.OK.CO.UK 103

LOVEFRESHBERRIESBRINGUSTWOWIMBLEDON-

INSPIREDRECIPESTOENJOYTHISSUMMER

INGREDIENTS

Prep: 30 minutes

Cook: 35-40 minutes

t

4 medium egg whites

t

 One quarter tsp cream

of tartar

t

150g/5oz caster sugar

t

 75g/3oz light

muscovado sugar

t

 1 tsp white wine

vinegar

t

 50g/2oz ground

almonds

For the filling:

t

 250ml/8fl oz double

cream

t

 150g/5oz Greek

yogurt

t

 350g/12oz

strawberries, sliced

t

100g/4oz raspberries

t

50g/2oz blueberries

F

ed up with sponge cakes?

Then try this moreish

meringue cake flavoured

with ground almonds and

toffee-flavoured muscovado

sugar, and luxuriously filled

with ruby summer berries and

whipped cream.

1. Whisk the egg whites and
   cream of tartar in a large bowl
   with an electric whisk until
   stiff but still moist looking
   peaks form. Gradually
   whisk in the caster sugar,
   then muscovado sugar, a
   teaspoonful at a time until they
   have all been added, whisk for
   a minute or two more until the
   mixture is thick and glossy.


2. Fold in the vinegar and
   ground almonds with a large
   metal spoon then divide the
   mixture between two, lightly

oiled 20cm/8in sandwich tins

that have been base lined with a

circle of non-stick baking paper.

3. Bake in a preheated oven
   set to 150°C/gas mark 2 for
   35-40 minutes until lightly
   browned and crisp. Loosen the
   edges of the cakes carefully
   with a knife then leave to cool
   in the tins.


4. Loosen the edges of the
   cakes once more then turn
   out on to a sheet of non-stick
   baking paper. Peel off the
   paper from the bases.


5. Whip the cream until it
   forms soft swirls, then fold
   in the yogurt. Transfer one
   macaroon cake to a serving
   plate, spread with two thirds
   of the cream mixture. Arrange
   two thirds of the fruit on
   top then add the second

macaroon cake. Decorate the

top with the remaining cream

and berries and serve within

30 minutes of assembly.

COOK’STIP

The macaroon cake can be

made the day before and

then turned out on to a tray

lined with non-stick baking

paper. Cover with a second

sheet of paper and store in a

cool dry place. The cakes are

very fragile so handle with

care – you may find it easier

to transfer them to a serving

plate by sliding the base of

a loose-bottomed cake tin

underneath them rather than

using a palette knife or fish

slice. Decorate with cream and

summer fruit at the very last

minute.

MACAROONCAKEWITH

MIXEDBERRIES

SERVES